acidulant


Also found in: Dictionary, Encyclopedia, Wikipedia.

acidulant

A food additive used to impart a sharp flavour. The most common acidulant is citric acid, which is produced from fermentation of molasses or other sugars by Aspergillus niger; others include malic acid and fumaric acid.
References in periodicals archive ?
As part of the CCP's crackdown on misleading advertisements by juice companies, the CCP also warned Six-B Food Industries for advertising "100 % fruit inside" their product VIVO Juice while the ingredients at the back of the bottle included sucrose, acidulant, vitamin C, Artificial Flavour and Food Colour.
monocytogenes is more acid tolerant than most food-borne pathogens, although the sensitivity of the organism to organic acids varies with the nature of the acidulant used [29] Listeria spp.
Although production has just begun, Berglund says "customers already want to buy it," particularly for use as a flavor enhancer, stabilizer, and acidulant for food production.
Purac has also introduced its all natural GDL (glucono-delta-lactone), a slow release acidulant that has a minimal effect on organoleptic properties, according to the company.
Purac offers all-natural GDL-Glucono-delta-Lactone, a slow-release acidulant that has minimal effect on organoleptic properties.
Acidulant materials included tomato juice, citric acid monohydrates, and hydrochloric acid.
The type of yogurt (Greek or conventional) was considered as an independent variable, and the dependent variables were: (a) nutritional information and unit price; (b) number of ingredients, sugars and additives; (c) presence of the additives: acidulant, firming agent, flavoring, preservative, colorant, sweetener, thickener, stabilizer, acidity regulator.
In particular, citric acid ([C.sub.6][H.sub.8][O.sub.7]) is of interest for this purpose, since it is inexpensive; so it is widely used as an acidulant agent in food industry [11].
It also finds usage as a gelling aid and an acidulant in the production of plasticizers and lubricant components.
In the GCB sample, we added 10 g of Siber[R] (white chocolate), a mixture that includes dyes, starch, acidulant, acidity regulator and anti-wetting agent.
Using lemon juice as acidulant has become increasingly important in recent years because of market trends toward using natural products that are free of additives.